Imagine biting into a muffin so rich, so decadent, that it transports you straight to a cozy bakery corner. These Double Chocolate Chip Muffins aren't just a recipe; they're a chocolate lover's ultimate dream come true. With a luxurious, tender crumb and pockets of melted chocolate chips in every bite, these muffins are about to become your new obsession. Whether you're looking for a show-stopping breakfast treat or an irresistible afternoon snack, this recipe promises bakery-quality goodness right from your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 large muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are well combined and free of lumps.
- In a separate bowl, crack the two large eggs and beat them lightly. Add the whole milk, vegetable oil, and vanilla extract to the eggs. Whisk these wet ingredients together until they are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Once the batter is mostly combined, add the semisweet chocolate chips. Fold them into the batter until evenly distributed.
- Using a large spoon or an ice cream scoop, divide the batter evenly among the six muffin cups, filling each cup about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Bakery Style Double Chocolate Chip Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Always use room temperature eggs and milk for smoother batter incorporation.
- Do not overmix the batter - lumps are okay! Overmixing can lead to tough, dense muffins.
- For extra indulgence, use high-quality cocoa powder and chocolate chips.
- Check doneness by inserting a toothpick - it should come out with just a few moist crumbs.
- Let muffins cool slightly in the pan to help them set and prevent falling apart.
- For a bakery-style look, sprinkle a few extra chocolate chips on top before baking.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 52g
Protein: 6g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 50mg
